Eggplant and Chickpeas in Tomato Sauce

Pick leaves off cilantro stalks, wash the leaves and lay them out on clean towel to dry. Discard stems. Peel garlic and slice thinly. Rinse and drain chickpeas.

Preheat oven to 425 F.

Peel eggplant and slice thickly. Spread out the slices on a rimmed cookie sheet and drizzle with olive oil. Be sure to oil both sides. Roast for 15-20 minutes or until golden brown. Remove from oven and set aside.

In a large Dutch oven cover bottom of pot with olive oil. Add garlic and coriander and sauté on medium heat until fragrant and garlic starts turning a golden brown. Give it a little stir and then don’t stir dish again. Layer remaining ingredients on top of garlic in following order: onions, cilantro, chickpeas, and then roasted eggplant. Pour diced tomatoes and tomato sauce over ingredients. Sprinkle salt, pepper, allspice, and cinnamon over sauce.

Raise heat to medium-high and bring mixture to a boil. Cover and lower heat to low or medium low, just to a simmer. Simmer for 15-20 minutes. Turn off heat and let the pot sit for a couple of hours before you serve. Dish is best served at room temperature or cold.

Bon appetit!